Basil Chicken in Coconut Curry Sauce

courtesy of maxliving.com

Curry is a great way to shake up your traditional chicken dinners with spice, flavor, protein, and healthy fats. Serve it alone or with coconut lime rice, cucumber salad, or grainless rolls.

INGREDIENTS

• 4 organic, pasture-raised, skinless, boneless chicken breasts

• 1/2 tsp Himalayan sea salt

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp ground cloves

• 1/2 tsp ground cinnamon

• 1/2 tsp cardamom

• 1/2 tsp freshly ground black pepper

• 1/4 tsp chili powder

• 1/4 tsp ground turmeric

• 1 large red onion diced

• 6 cloves garlic minced

• 2 jalapeno peppers seeded and minced

• 1 tbsp coconut oil

• 2 cups organic, full fat coconut milk

• 2 tsp arrowroot flour

• 3 tbsp fresh basil

• 1 tbsp chopped ginger root

INSTRUCTIONS

• Rinse chicken and pat dry. Cut into 1-inch pieces and place in medium bowl.

• In a small bowl, stir together all spices. Sprinkle over chicken pieces, toss to coat well. Cover and let stand at room temperature for 30 minutes or in fridge up to 2 hours.

• Add half of the chicken to skillet. Cook and stir for 3 minutes or until cooked through. Remove chicken and add remaining half; cook through. Remove from skillet.

• Combine coconut milk with arrowroot and carefully add to skillet. Cook and stir over medium-high heat until thick and bubbly. Add chicken mixture, whole basil leaves, and ginger root. Cook 2 minutes more to heat through.

• Serve over wild rice (Core Plan only) and garnish with red onion wedges and basil.